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A tasty and delicious recipe from the excellent Tuscan cuisine is this “Fish Ravioli with Pine Nut Sauce.” The preparation is not difficult, and the dish is especially suited for refined palates.
Servings: 6 persone
Ingredients
For the pasta
- 400 gr Flour
- 2 nr Eggs
- qb Salt
For the filling
- 400 gr Fish various types (sole, sea bass, cod, etc.)
- 100 gr Ricotta
- 200 gr Chard cooked
- 50 gr Grana cheese grated
- 2 nr Eggs
- qb Salt
- qb Pepper
For the sauce
- 50 gr Pine nuts
- 50 gr Butter
- 1 tablespoon Olive Oil extra virgin
- 1 dl Cream
- qb Salt
- qb Pepper
To finish
- 2 leaves Basil
- 2 nr Tomatoes small ripe
Instructions
Prepare the fish
- Clean the fish, wash it, immerse in lightly salted water and cook (5 or 6 minutes, depending on fish quality).
- Drain and let it cool.
- Skin it, remove the skin and finely chop the pulp.
- Pour into a bowl with ricotta, Grana cheese, chard, eggs, salt and pepper.
Prepare the pasta
- Place the flour in a mound on a work surface. Pour the eggs into the center and add a pinch of salt.
- Add water to make a firm and elastic dough.
- Roll out with a rolling pin a thin sheet and on half of it place small mounds of dough at regular intervals.
- Cover with the other sheet and with a cutter obtain ravioli.
Prepare the sauce
- Wash the tomatoes, remove seeds and slice thinly.
- Blend pine nuts with butter and oil to get a homogeneous mixture.
- Pour everything into a large saucepan.
- Add cream, salt, pepper and heat.
Cook the ravioli
- Cook in boiling salted water and drain al dente.
- Transfer to the pan with sauce. Add basil and chopped tomatoes.
- Cook over low heat for about 3 minutes.
- Plate and serve.
Notes
Drain the ravioli al dente to prevent damage.
